Classic Joe Froggers
Classic Joe Froggers recipe
Yield
36 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
ginger
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
molasses
light |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
sifted |
|
| 7.5 | ml |
ginger
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
molasses
light |
|
Directions
Sift first six ingredients together. Cream shortening and sugar well, then beat in molasses. Add dry ingredients and stir until well mixed.
Wrap dough and chill. Roll out half of the dough to a ¼ inch thickness on a lightly floured board.
Cut with lightly floured 3-inch cookie cutter. Arrange cookies on lightly greased cookie sheet and bake at 350℉ (180℃) for 10 minutes.
Cool on cookie sheet for 1 to 2 minutes or until set. Remove from cookie sheet with wide spatula and cool on wire rack. Store in airtight container.
